Investigation of Preparation and Mechanisms of a Dispersed Particle Gel Formed from a Polymer Gel at Room Temperature

Zhao, Guang; Dai, Caili; Zhao, Mingwei; You, Qing; Chen, Ang

doi:10.1371/journal.pone.0082651

Cited by 27 publications

(17 citation statements)

References 17 publications

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“…Thermal tolerance is an important parameter for the evaluation of a fracturing fluid. There is no doubt that a fracturing fluid with a good thermal stability has relatively wide application [ 17 , 18 ]. Fig 9 shows the effect of temperature on the apparent viscosities of three fracturing fluid systems when the shear rate was 170 1/s.…”

Section: Resultsmentioning

confidence: 99%

Rheological and Performance Research on a Regenerable Polyvinyl Alcohol Fracturing Fluid

et al. 2015

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A regenerable polyvinyl alcohol/organic boron fracturing fluid system with 1.6 wt% polyvinyl alcohol (PVOH) and 1.2 wt% organic boron (OBT) was studied, and its main regeneration mechanism is the reversible cross-linking reaction between B(OH)4 - and hydroxyl groups of PVOH as the change of pH. Results of rheology evaluations show that both the apparent viscosity and the thermal stability of the fracturing fluid decreased with the regeneration number of times increasing. In addition, the apparent viscosity of the fluid which was without regeneration was more sensitive to the shear action compared with that of the fluid with regeneration once or twice. When the fracturing fluid was without regeneration, the elasticity was dominating due to the three-dimensional network structure of the formed gel; the viscosity gradually occupied the advantage when the fracturing fluid was regenerated once or twice. The settling velocity of proppant was accelerated by both the regeneration process and the increasing temperature, but it was decelerated when the proppant ratio increased. Results of core damage tests indicate that less permeability damage was caused by the PVOH/OBT fracturing fluid compared with that caused by the guar gum fracturing fluid after gel breaking.

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Section: Resultsmentioning

confidence: 99%

Rheological and Performance Research on a Regenerable Polyvinyl Alcohol Fracturing Fluid

et al. 2015

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“…The entire preparation process for DPG particles was divided into two successive steps [17] : the bulk gel crosslinking reaction period and the DPG particle preparation period. In the bulk gel crosslinking reaction period, gel solution was prepared by mixing polymer solution and crosslinker at room temperature [18] .…”

Section: Methodsmentioning

confidence: 99%

“…To overcome these problems, particle systems were synthesized in surface facilities [12] – [17] . Among these particle systems, DPG particles for profile control have attracted great interest in recent years.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Profile Control Mechanisms of Dispersed Particle Gel

2014

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Dispersed particle gel (DPG) particles of nano- to micron- to mm-size have been prepared successfully and will be used for profile control treatment in mature oilfields. The profile control and enhanced oil recovery mechanisms of DPG particles have been investigated using core flow tests and visual simulation experiments. Core flow test results show that DPG particles can easily be injected into deep formations and can effectively plug the high permeability zones. The high profile improvement rate improves reservoir heterogeneity and diverts fluid into the low permeability zone. Both water and oil permeability were reduced when DPG particles were injected, but the disproportionate permeability reduction effect was significant. Water permeability decreases more than the oil permeability to ensure that oil flows in its own pathways and can easily be driven out. Visual simulation experiments demonstrate that DPG particles can pass directly or by deformation through porous media and enter deep formations. By retention, adsorption, trapping and bridging, DPG particles can effectively reduce the permeability of porous media in high permeability zones and divert fluid into a low permeability zone, thus improving formation profiles and enhancing oil recovery.

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“…Bimodal size distributions have been reported for gelled beads containing alginate and WPI (Zhang et al, 2016). Also, when a bulk gel is fractionated by shearing forces, both coarse and fine particles are simultaneously formed, causing that the particle size distribution curve exhibits two peaks (Zhao et al, 2013).…”

Section: Microstructural Features Of Egmmentioning

confidence: 99%

Properties of microparticles from a whey protein isolate/alginate emulsion gel

Tacca

Medina

Park

et al. 2018

Food sci. technol. int.

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Designing soft, palatable and nutritious texture-modified foods for the elderly is a challenge for food technologists. The aim of this work was to produce and characterize emulsion-gelled microparticles (EGM) made from whey protein isolate (WPI) and sodium alginate (NaAlg) that may be used to modify the rheology of liquid foods and as carriers of lipids and lipophilic nutrients and bioactives. Olive oil microdroplets became embedded in the WPI/NaAlg gel matrix in the form of an emulsion produced by ultrasound (US) or high-speed blending (HSB). Oil microdroplets were obtained by US and HSB, with an average equivalent diameter varying between 2.0-3.2 µm and 4.5-6.7 µm, respectively. Oil incorporation increased compression stress of bulk emulsion gels at small deformations compared to the no-oil microgel, but this effect was reversed at high strains. EGM were prepared by shear-induced size reduction. Rheological tests at 20 ℃ and 40 ℃ showed that US-EGM and HSB-EGM exhibited a predominant elastic behavior, with G' > G″ throughout the frequency range. However, when HSB-EGM were heated at 60 ℃ their rheological behavior changed to a more fluid-like condition, but not that of US-EGM. Consequently, EGM have the properties needed to improve food texture for people with masticatory/swallowing dysfunctions or needing special nutrition.

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Investigation of Preparation and Mechanisms of a Dispersed Particle Gel Formed from a Polymer Gel at Room Temperature

Cited by 27 publications

References 17 publications

Rheological and Performance Research on a Regenerable Polyvinyl Alcohol Fracturing Fluid

Rheological and Performance Research on a Regenerable Polyvinyl Alcohol Fracturing Fluid

Investigation of the Profile Control Mechanisms of Dispersed Particle Gel

Properties of microparticles from a whey protein isolate/alginate emulsion gel

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